Oven Roasted Baby Back Ribs

Cooking baby back ribs in your oven can be a satisfying way to get your bbq fix in the middle of winter or when you don't have a lot of time.  My technique is fast and easy, you will be licking your fingers in no time.

Baby back ribs are very tender ribs, so they do not need to be cooked long in the oven  Cooking them for a long time, other than smoking, will just dry them out.

I also do not recommend  boiling them in any type of liquid first.  Doing this will only rob the meat of flavor and the texture will be all wrong.  Well cooked ribs should have a little pull to them. Technically you don't want the meat to fall off the bone, the meat should pull cleanly off the bone with a little bit of resistance.

preheat your oven to 400 degrees
Season the ribs with salt and pepper or any of my Howling Wolf Dry Rubs, see top rack in first picture for the proper amount. Since baby back ribs are a bit thinner than other types of ribs, you can go easy on the dry seasoning.  Place the ribs on a shallow baking sheet or roasting pan.  You can then decide to slather on a sauce. I prefer my Howling Wolf Cranberry Orange BBQ Sauce for cooking on the meat, or sometimes I roast my ribs with just a rub and dip them in sauce as I eat them.  My Original BBQ and the Extra Spicy work best as finishing/dipping sauces.

cook the ribs for 1 hour - serve immediatly

Howling Wolf BBQ sauces and rubs for breakfast!

My Howling Wolf BBQ sauces and rubs work really well with eggs, especially on  a ham and cheese omelet. Try them all!  What's your favorite?

If you haven't tasted them yet, I'll get you started. I am offering you the Original BBQ sauce for only $5 plus shipping, and I will include a free pack of Seafood rub.  In fact, I'll throw in a free pack of rub with any purchase! (now until Valentine's Day)

p.s.  aren't those eggs beautiful?  They are from my SIL's chickens.  So good!  And the plate?  Made by my wife.  We are a DIY kind of family!

Cheeseburger with Mediterranean Rub

Mix any of my rubs in ground beef for an easy, delicious way to season your next burger.  I prefer the Mediterranean or Land & Sea.  Topped with Widmer's Ceddar (of course!) Try it with any of my sauces, too!

Howling Wolf Fried Catfish

 for up to 3 lbs of any type of fish (I love catfish)

1 qt buttermilk

¼ cup beer

2 eggs

3 Tbs Land & Sea Rub

3 cup all purpose flour

1 cup bread crumbs

1 tbs corn starch

2 qts peanut oil for frying  (enough for 4 inches in your pot)

Soak the catfish in the liquid mixture for at least 1 hr.

Dredge in the flour mixture. Let sit for 15 min before deep frying.

Pairs well with homemade French fries and my Mediterranean coleslaw.

Land & Sea Chip Dip

This dip could not be easier, simply add 1 Tablespoon of my Land & Sea Rub to a 8 oz container of sour cream and mix thoroughly.  That's it!  It is perfect for last minute get togethers, and goes great with vegetables, pretzels, or your favorite potato chips.

Chili Lime Vinaigrette

1/2 Cup Lime Juice Aprox: 1-2 limes

2 Tbs Dijon Mustard

2 Tbs Howling Wolf Seafood Rub

1/4 Cup Peanut Oil Or Light Oil

1 Cup Extra Virgin Olive Oil

Place first 3 ingredients in medium canning Jar. use a stick mixer and blend while slowly adding the oil. If a stick mixer is not available, this can be done with a bowl and a whip.